Homemade Chicken Noodle Soup from Scratch

Note: If your chicken is not already cooked, start by putting the chicken breasts in a pan covered with foil and placing in an oven preheated to 400 degrees for 30 minutes.
Start by preparing your noodles. On a clean counter, pour 2 1/3 cup of 00 flour into a crater-like shape. Add 4 eggs, 1/2 tbsp olive oil, and 1/2 tsp fine sea salt into the bowl shape inside of the flour. Carefully whisk the wet ingredients until combined.
Once combined, use your hands to mix together the flour and wet ingredients. Once the dough forms, knead until the dough becomes soft. This takes about 10 minutes of kneading.
This is a very important step, cover the dough ball with plastic wrap and let rest for at least 30 minutes to hydrate the flour and make it more elastic. While the noodles rest, start the soup base.
After resting, break the dough into 4 even pieces. Roll once piece of dough out at a time on a lightly floured surface, while leaving the other pieces covered by plastic wrap so they don't dry out. Once you've rolled oout the piece of dough flat, pull out yur pasta maker and roll it out thin. To do this, start on the thickest setting, roll the dough through, move the setting to the next notch or two, and repeat until you get to the thinnest level.
Once rolled out, cut the pasta into long noodle shapes.

In a large stock pot, add 2 tbsp butter and allow it to melt over medium heat.
Add 1/2 diced yellow onion, 2 diced celery sticks, 2 diced carrots, and 1 tsp minced garlic. Cook until fragrant, about 3 minutes.
Add the cooked 3 chicken breasts chopped into bite sized squares.
Pour in 8 cups of chicken broth.
Add all the seasoning: 1 tsp thyme, 1 tsp parsley, 1 tsp oregano, 2 bay leaves, 2 tsp salt, 1/2 tsp pepper. Mix to combine.
Add the homemade noodles and stir to combine. Allow the soup to reach a simmer and simmer for at least 10 minutes to let the flavors meld. Serve.